Miso is used in miso soup, isn’t it?
This is indeed a fact. But letting it end there is like going about your life thinking cheese is only used in fondue. We don’t care that you don’t yet know how to use it or why some are yellow and others are as deep brown as coffee beans. It’s the thought of all the missed culinary opportunities that makes us shed a tear. That’s why we’re here to inspire.
To make full use of the miso rainbow and to uncover its health benefits (or even simply what the heck it is), come and join us for a workshop paired with a lunch. Walk away satiated and equipped with plenty of recipes.
This course will be held in English.
Cost: 80 francs, including workshop fee, lunch, recipes and instructions to take home
(Photograph copyright Kawabata Isariya Sakaba/Wikipedia)
Dimitri loves discovering new trends and covers architecture, design, start-ups and tourism.
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